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MRM Research Roundup: Mid-September 2021 Edition

Modern Restaurant Management

“The Discerning Diner report provides our members with the information they need to make choices around everything from menu selections and customer service options, to marketing initiatives and possible new revenue streams that today’s consumer is interested in. This age group should reach 22 percent of the population by 2050.

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Chicago Restaurants You Need to Visit This Week

Restaurant Clicks

Alinea’s menu offers innovative dishes you won’t see anywhere else and is the very definition of avant-garde cooking. There’s a set price per person depending on which dining room and menu you choose. Menus change constantly, so you should check their menu listing when visiting the site to request a reservation.

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Where to Get Steak in Los Angeles

Restaurant Clicks

Chef LeFevre is a well-traveled and innovative chef who incorporates techniques and recipes from his travels into his menu. The menu at Alexander’s Steakhouse has both American and Japanese flavors, sauces, and dishes, so you can choose between the two cuisines or try something different for every course.

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Tavern-Style Pizza: The True Chicago Pizza

Restaurant Clicks

8433 S Pulaski Rd, Chicago, IL 60652 Phone: 773 735-2050 Visit Website. Whether you enjoy anchovies, olives, sausage, pepperoni, peppers, or ground beef, there is bound to be something on the menu that caters to your preferences. The menu is extremely varied with options available suitable for those on a vegan and vegetarian diet.

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Why Restaurant Sustainability Is More Than A Passing Trend

Marketman

From purchasing and preparation to presentation and consumption, sustainability is growing in awareness among restaurateurs and consumers alike. billion by 2050. Give your menu a facelift. Your menu cannot be a one and done initiative. As well as how they measure up in overall sustainability. . It’s an absolute necessity.

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Why Restaurant Sustainability Is More Than A Passing Trend

Marketman

From purchasing and preparation to presentation and consumption, sustainability is growing in awareness among restaurateurs and consumers alike. billion by 2050. Give your menu a facelift. Your menu cannot be a one and done initiative. As well as how they measure up in overall sustainability. . It’s an absolute necessity.